Apple Cinnamon Scones Kind of Day

That was today.  It was also yesterday.  Right?

I made a batch of these Sunday morning to share with family and friends, and I thought that they were good enough to make another batch this morning and share with other friends.  Including all of you!

This is based on these two recipes from King Arthur Flour:  Fresh Apple Cinnamon Scones and their Triple Cinnamon Scones.  I kinda sorta merged some of the best from both recipes.  I used the fresh apples and cinnamon chips from the apple recipe, but then soaked the chips in the half-n-half plus added a filling and the spicy glaze from the triple cinnamon one.

I used some homemade apple butter as my filling.  If you don't like apple butter, then skip it.  OR if your apple butter has a lot of clove in it, then I would suggest that you not use it.  Clove is one of those spices that needs to only be given a bit part in my opinion.  Like bit parts, clove adds a nice dose of earthiness and depth of reality to the production, BUT like some actors who aren't ok with playing the bit part, if clove is given just an extra line or two, it has a way of stealing the show.  Like stealing the whole show.  Every.  Time.  And not in a good way, if you know what I mean.

So here goes!

Scones
2-3/4 cups all-purpose flour
1/3 cup sugar
1 T. baking powder
3/4 t. salt
1 t. cinnamon
1/2 cup cold butter
3/4 cup chopped apple
3/4 cup cinnamon chips
1/2 cup half-n-half
2 eggs, lightly beaten
Splash of vanilla

Filling (optional)
1/4 cup apple butter

Topping
3 T. sparkling sugar
1/2 t. cinnamon

Spicy Glaze
3 T. brown sugar
1 t. softened butter
Dash of salt
Splash of vanilla
1 c. powdered sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
2 - 4 T. milk

Vanilla Glaze
1 t. softened butter
Dash of salt
Splash of vanilla
1 c. powdered sugar

Soak the cinnamon chips in the half-n-half and set aside.

In a large mixing bowl or food processor, mix the dry ingredients together.  Work in the butter until unevenly crumbly.  Large chunks of butter are ok.

Stir in the chopped apple, eggs, vanilla and cinnamon chips soaked in half-n-half.  Mix just until it holds together.

Line a baking sheet with parchment and sprinkle with flour.  Dump the dough onto the prepared parchment and knead a couple of times.  Pat into a rectangle about 9" by 9".  Spread the apple butter down the middle third of the rectangle.

Fold one third over the middle.

Then fold the other third over the middle.

Pat gently again to thin to about 1/2 to 3/4 inch thickness.

Then begin cutting into triangles, depending on desired size.  Large...

...or smaller.

Oh wait!  Seeing that pic reminds me.  Don't be like me.  Do this smarter.  Combine the topping ingredients and sprinkle over the dough, using a touch of brushed milk to adhere the topping.

Now set the scones in the freezer for about 20 - 30 minutes.  This increases the tenderness and height of the scones.  Then bake at 425 degrees for about 20 minutes.  Remove from the oven and let cool on the pan for a couple of minutes before glazing.

Combine all ingredients of each glaze until desired consistency.  Spread the spicy glaze on first and then drizzle the vanilla glaze on last as a garnish.

Pretty yummy!  Set on a pretty napkin and feel like Fall!

How about one more closeup?

Totally doable!  And they freeze great without the glaze.  You can reheat in a 350 degree oven wrapped in foil for about 15 minutes and then glaze right before serving.

Hope you enjoy!